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Puree of Green Peas Soup or Potage St. Germaine

Name: Puree of Green Peas Soup or Potage St. Germaine
Yield: 10 servings
Ingredients: Boil 3 pints of dry peas; in 5 quarts of clear soup stock; Put in a piece of salt pork, about half a pound; and a handful of soup vegetables

From Cooking for profit, 1886

Serves 10

Serve with toasted bread (croutons) cut very small.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

467Calories

21 gProtein

37 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories467 kcal

Protein21 g

Carbohydrates37 g

Fiber8.1 g

Sugars10 g

Total Fat26 g

Saturated Fat8.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.5 g

Cholesterol27 mg

Sodium908 mg

Potassium863 mg

Calcium29 mg

Iron2.3 mg

Magnesium54 mg

Phosphorus233 mg

Zinc1.7 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0.7 mcg

Vitamin C1.4 mg

Vitamin A11 mcg

Vitamin E0.2 mg

Vitamin K6.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.6 mg

Folate87 mcg

Choline79 mg

Caffeine0 mg

Water507 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 225. The excerpt below is the record exactly as published.

uree of Green Peas Soup, or Potage St. Germaine. Boil 3 pints of dry peas of a good green color, or 5 pints of fresh green peas in 5 quarts of clear soup stock. Put in a piece of salt pork, about half a pound and a handful of soup vegetables

Cook this with the app: pantry check, scaling, and the assistant.